Fermentation

, lit. 'sour cabbage') is finely cut raw white cabbage that has been fermented by various lactic acid bacteria.

The dish is prepared from fermented cassava pulp that has been grated or granulated.

num bânhchŏk Khmer pronunciation: [nom ɓaɲcok]) are lightly fermented Cambodian rice noodles and a breakfast noodle dish. banhchok

bhat or পন্তা ভাত ponta bhat) consists of cooked rice soaked and fermented in water.

is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often Chinese cabbage or Korean radish.

with various types of cereals such as rye, wheat and oats, which are fermented to create a sourdough-like soup base and stirred into a pot of

The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice.

လက်ဖက်, MLCTS: lak hpak, pronounced [ləpʰɛʔ]), is Burmese for fermented or pickled tea.

[ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least

thin white rice noodles in Thai cuisine which are made from rice fermented for three days, boiled, and extruded through into boiling water

Sweet curd) is a fermented sweet doi (curd) originating from the Bengal region of the Indian

for kæstur hákarl [ˈkʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of

Brem is a traditional fermented food or fermented beverage from Indonesia.

It is made with a fermented batter that is steamed to a cake-like consistency.

cuisine, banku and akple ( ) are staple dishes made of a slightly fermented cooked mixture of maize and cassava doughs formed into

the Congo River basin language of Lingala as kwanga, is a starchy, fermented-cassava product that is a staple food across Central Africa: the

Whole sour cabbage is a fermented vegetable food preserve, popular in Eastern European and Balkan

It is made with fermented rice batter and coconut milk, traditionally cooked in an

Tigrinya: ጣይታ, romanized: ṭayta; Oromo: buddeena), is a sour fermented pancake-like flatbread with a slightly spongy texture,

Hutki shira (Sylheti: ꠢꠥꠐꠇꠤ ꠡꠤꠞꠣ) is a fermented fish curry made with seasonal vegetables, leafy greens, and fish

Pekasam (Jawi: ‏ڤكاسم), Pakasam or Bekasam is a Malay term for fermented food, more precisely fermented fish product.

Konowata is a kind of shiokara (fermented salted seafood), made from sea cucumber intestines.

Fermentation is a type of anaerobic metabolism that harnesses the redox potential of the reactants to make adenosine triphosphate (ATP) and organic end products.